a) Boil a full kettle. While you wait, halve, peel and thinly slice the shallot.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins. 

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and shallot to the pan and season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Meanwhile, trim the green beans and cut into thirds.

b) Halfway through the chicken's cooking time, add the green beans to the pan. Cook for the remaining time.

c) Once the beans are in the pan, peel and grate the garlic (or use a garlic press).

d) Trim and thinly slice the spring onion.

a) Once the rice is cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

b) When the chicken is cooked and the beans are tender, add the garlic and half the chilli flakes (careful, they're hot - use less if you'd prefer things milder) to the pan.

b) Cook, stirring, for 1 min.

a) Stir the teriyaki sauce, water for the sauce (see pantry for amount) and half the sesame seeds into the pan.

b) Simmer until slightly thickened 2-3 mins, then remove from the heat. Taste and season if needed. 

c) Add a splash more water or simmer slightly longer if you feel it needs it.

a) Fluff up the rice with a fork and share between your bowls.

b) Top with the chilli teriyaki chicken stir-fry.

c) Finish by scattering over the spring onion, remaining sesame seeds and chilli flakes if you'd like some more heat.

Enjoy!